Featured image: Cauliflower watercolor illustration for The Dog Foodie by Joan Rho
Craving something hearty and filling for dinner, but don’t have the time or energy to commit to making a Michelin-star meal? (Us too, most days of the week.) Enter cauliflower fried rice, which delivers on both fronts and even, magically, will not leave your gut feeling heavier and wallet feeling lighter. Skip the Chinese takeout next time – this healthier alternative is well worth the 20 minutes of your time spent whipping up this crowd pleaser.
Makes 4-6 servingsWhat you need:
1 medium-sized head of cauliflower
2 tablespoons sesame oil
1 tablespoon ginger, peeled and grated
2 garlic cloves, minced
6 green onions, minced, plus extra for serving
¾ cup mushrooms, sliced
2 cups kale, chopped and washed
1 cup frozen edamame
Eggs (one per serving)
3 tablespoons soy sauce
Break cauliflower into florets and pulse in a food processor until texture is consistently blended and fluffy.
Heat 1 tablespoon sesame oil in a large skillet or wok over medium low heat. Add the ginger, garlic and green onions and stir fry for 5 minutes, or until browned and fragrant.
Add the mushrooms, kale, green onions and remaining sesame oil and stir fry for another 5 minutes, or until veggies are soft and kale is wilted.
Add the edamame and stir until thawed. Add the cauliflower and stir fry for another 5 minutes, or until cauliflower is soft, not mushy.
Meanwhile, in a smaller saucepan, fry eggs (one egg per serving) and flip, so they are served easy-over, yolks intact.
Stir the soy sauce into the cauliflower while it’s still hot on the wok. Dish into bowls and place an egg on top of each serving. Top with crushed cashews and serve with sriracha and extra soy sauce on the side.